Which harmonica oils are suitable for cooking, and what does smoke point mean?

Fats make up for a significant part of a wholesome diet. Besides fueling us with energy, they guarantee fat-soluble vitamin absorption and proper functioning of our body and organs, i.e., heart, brain. It is crucial to choose carefully which type of fat to use in a dish and how to process it. When we heat them, we need to know which the suitable temperature for each fat is.

The smoke point simply said, is the moment when the fat starts smoking. From then on, its consumption isn’t healthy anymore.

Our advice is to use fats with a high smoke point for cooking ingredients, while fats with a low smoke point are suitable for salads or already-cooked meals. Once the smoke point is reached, fats change their structure, forming toxic compounds.
1. Flaxseed Oil harmonica, cold-pressed (smoke point 107°C). Suitable for salads or already-cooked meals.
2. Cold Pressed Sunflower Oil  harmonica (107°C). Suitable for salads or already-cooked meals.
3. Coconut Oil harmonica (177°C). Suitable for cooking and sautéing. We believe it won’t be tasty for a salad dressing.
4. Cow Butter harmonica (180°C). Suitable for light frying and baking.
5. Ghee harmonica – purified cow butter by harmonica (220°C). Suitable for high-temperature cooking, including frying.

6. Sunflower Oil for Cooking harmonica (227°C). Suitable for high-temperature cooking, including frying.